Experts on Staff
We have a microbiologist on staff as well as veterinarians.
Over 30 Years of Data
We have years of data on our products, especially CALSPORIN, and we’re happy to share it with you. Contact us for more information.
CALSPORIN is made in the US at a new state of the art facility. QTI is the exclusive US distributor of CALSPORIN.
One of the best ways we can show you how well our products work are with field trials and litter assaying (showing good vs bad bacteria counts.) Contact us if you would like your operation to be considered in an upcoming trial or test.
Providing natural products to improve performance, health and safety of poultry and swine, while raising profits for commercial livestock producers.
Providing high quality feed ingredients.
Access our vast library of FAQ sheets, Tech Reports, abstracts and brochures.
CALSPORIN® - Poultry Gut Health
CALSPORIN® - Swine Gut Health
Name That Bug
• Not all E. coli are pathogens. A subject known as Avian Pathogenic E. coli (APEC) are known to cause disease in poultry.
• High levels can be in the environment of the poultry house through shedding of the feces.
• Feces is either ingested or contaminated dust inhaled to cause disease.
• In poultry E. coli causes a disease known as Colibacillosis
• Airsaculitis, cellulitis, pericarditis, perihepatitis, and peritonitis are common outcomes of E. coli infections
• Bacillus subtilis is considered the best studied gram positive bacteria.
• It is used around the world to make different types of fermented food.
• When conditions are unfavorable it can go dormant by forming an endospore where it can withstand harsh conditions.
• Because it is a spore former, when it is not in a spore it is referred to as a “vegetative cell”.
• Bacillus subtilis is known to produce a lot of extracellular enzymes such as amylases and proteases.
• This tolerance to harsh conditions as well as other positive benefits they have in the gut, is why Bacillus subtilis and other members of its genus are often used as probiotics.
• Salmonella sp. Is the leading cause of bacterial foodborne illness in the U.S.
• There are actually only two species of Salmonella: S. enterica and S. bongori.
• Salmonella enterica is known to be more of a concern in warm-blooded animals around the world, while Salmonella bongori is typically only present in cold-blooded animals such as reptiles.
• There are 6 subspecies and over 2600 serotypes. Enteritidis, Typhimurium, Kentucky are all examples of Salmonella serotypes.
• Salmonella Enteritidis is the major concern in the layer industry due to its ability to transfer vertically into the egg (colonize the ovary and be placed in the egg before shell).